Grilled portobello mushrooms with vegetables

Contributed by Preston Maring, MD

Grilled portobello mushrooms with vegetables
Many have asked me if the market will stay open over the winter. Because of your ongoing support for the market, the growers are very likely to be here throughout the winter with a more limited seasonal selection. The flower vendor already considers this one of his best markets. Vital Vittles Bakery plans to be here also. Before the barbecues are stored for the winter, consider this alternative if you aren't eating only fiber, protein and fat. These are fantastic.


  • From our market
  • 2 large bell peppers
  • 2 yellow squash
  • 1 large ripe heirloom tomato
  • Fresh basil
  • Buns (whole grain, of course)
  • From elsewhere
  • 4 portobello mushrooms
  • Fresh rosemary
  • Shallots
  • Goat cheese


Make a marinade of 1/2 cup olive oil, 1 Tbsp chopped fresh rosemary, 1 Tbsp finely chopped shallot, 1/2 tsp kosher salt and 1/4 tsp freshly ground pepper in a large Ziplock bag. Halve and seed the peppers, then flatten them. Cut the squash lengthwise in 1/2" thick slices. Slice the tomato 1/2" thick. Remove the stems from the portobellos. Place all of the vegetables into the marinade turning occasionally for at least 15 minutes. Grill over medium heat turning once. The mushrooms will take 12 to 14 minutes, the squash 8 to 10 minutes, the peppers 6 to 8 minutes, and the tomato 3 to 4 minutes. Grill the buns. Spread goat cheese on the bun. Drizzle 3 Tbsp balsamic vinegar over all of the vegetables after removing from the grill. Salt and pepper to taste. Build sandwiches in layers with fresh basil between each layer.